Baked Feta & Tomato Spaghetti Squash

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.)
• 3 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt
• 1 (4-oz.) block feta cheese, halved
• 8 ounces cherry tomatoes (about 1½ cups)
• 3 tablespoons chopped fresh basil, plus more for garnish
• 1 tablespoon minced garlic
• 1 1/2 teaspoons chopped fresh oregano
• 1 tablespoon balsamic glaze

Instructions

1. Position rack in middle of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
2. Place squash halves, cut-sides up, on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with ¼ teaspoon crushed red pepper, ¼ teaspoon pepper and ⅛ teaspoon salt. Place 1 feta piece, ¾ cup tomatoes, 1½ tablespoons basil, 1½ teaspoons garlic and ¾ teaspoon oregano in each squash half. Drizzle each with 1½ teaspoons oil. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.
3. Remove from oven. Using a fork and tongs, scrape the squash contents and the long strands of squash flesh into a medium bowl. Drizzle in the remaining 1 tablespoon oil; stir to combine. Return the mixture to the squash shells; cut each in half widthwise. Transfer each to a plate; drizzle evenly with balsamic glaze and serve.